Crepes

I love having ANY excuse to eat dessert before you eat dinner, and I have to say that crepes are a great excuse to eat dessert for breakfast. I mean if you want to get technical and say that crepes are a dessert food, go ahead. But you can serve these as a dessert or breakfast food. But I prefer eating them for breakfast. They were a great start to my day, if I say so myself. Better yet, crepes are really not hard to make AT ALL. Seriously, I just threw some things into a blender. That is why I love this recipe so much. So please do me a favor and eat some crepes for "bressert."
Crepes 
You will need:
4 eggs
1 1/3 C milk
2 Tbsp. oil
1 C flour
1/2 tsp. salt

1. Place the eggs in a blender and pulse a few times to break them up. Add the milk, oil, flour, and salt and blend until smooth.
2. Heat an 8-inch nonstick saute pan over medium heat. Place a small amount of oil on a paper towel and rub it over the surface of the pan. Pour in 1/4 cup of the crepe batter and quickly swirl the pan, rolling the batter around until it covers the entire bottom of the pan.
3. Cook for 2 minutes, or until crepe is set in the center. Loosen the edges with a rubber spatula and turn the crepe over. Cook for 1 minute and remove from the pan. Repeat the process with the remaining batter, oiling the pan between each crepe. Stack the cooked crepes on top of each other and gently pull them apart when your are ready to use them, or separate them with pieces of waxed paper to keep the from sticking together.
4. Serve with fresh fruit, whipped cream, maple syrup, or chocolate sauce.

*Recipe from the cookbook Teens Cook by Jill and Megan Carle